This recipe makes the best chewy chocolate chip cookies with soft centers, crisp edges, gooey dark chocolate chunks, and a sprinkle of flaky sea salt.
Chocolate chip cookies are very personal, and everyone has their favorite recipe. This is mine, crafted to create the best cookies possible. These cookies are chewy with chunks of dark chocolate and lots of flaky sea salt on top. I hope you love them as much as I do!
WHY THESE ARE THE PERFECT CHOCOLATE CHIP COOKIES
- Gooey Chocolate Chunks: We use a bar of dark chocolate chopped into big chunks for large pockets of gooey chocolate. I prefer at least 60% dark chocolate for a perfect contrast with the sweet dough.
- Chewy Texture: Using mostly brown sugar makes the cookies deliciously chewy. More white sugar makes cookies crispier, so we use almost all brown sugar.
- Rich Flavor: Only egg yolks are used, making the cookies richer in flavor.
- Buttery Goodness: These cookies are buttery, so you might notice some butter on the bottom and parchment paper after baking. I love buttery cookies, but I know some prefer less butter.
- Salty-Sweet Perfection: Lots of sea salt on top balances the sweetness, creating a perfect salty-sweet treat.
Tip: Chilling the dough overnight enhances the flavor, like marinating meat. If you’re short on time, you can bake them the same day too.
Here’s the best chocolate chip cookie recipe!
Best Chewy Chocolate Chunk Cookies
Ingredients
- 1 ¾ cups all-purpose flour spooned and leveled (or 219 g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup salted butter softened (or 168 g)
- ¾ cup light brown sugar or 165 g
- ¼ cup granulated sugar or 50 g
- 2 egg yolks at room temperature
- 1 tablespoon vanilla bean paste or vanilla extract
- 6 oz dark chocolate bars chopped (60% cacao, or 170 g)
- Flaky sea salt for sprinkling
Instructions
**For the Dough:**
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter, light brown sugar, and granulated sugar with an electric mixer on high speed for 2 minutes, until light and fluffy.
- Add the egg yolks and vanilla. Mix on medium speed for 2 minutes, until pale and fluffy.
- Add the dry ingredients and mix on low speed just until combined.
- Fold in the chopped dark chocolate until evenly distributed.
**Baking the Cookies:**
- Scoop the dough into 20 balls. Cover with plastic wrap and chill overnight for the best flavor. (You can also bake right away if you prefer).
- If chilling, let the dough come to room temperature before baking.
- Preheat the oven to 350°F. Arrange the dough balls 3 inches apart on a parchment-lined baking sheet.
- Bake for 10-11 minutes, until the edges are light golden brown.
- Remove from the oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Cool for another 10 minutes before enjoying!
Notes
Measure your flour correctly. This is my top baking tip. Don’t scoop the measuring cup directly into the flour. Instead, spoon flour into the cup and level it off with a knife. Better yet, weigh your flour: 1 cup equals 125 grams.